2 pkgs. yeast
1 1/2 c. lukewarm milk
1 stick butter
1/2 c. sugar
1/2 tsp. salt
2 eggs, beaten
7 to 7 1/2 c. flour, sifted
1 1/2 tsp. cinnamon
3/4 c. sugar
1/2 c. brown sugar, if desired
1/2 c. soft butter
Raisins, if desired

ICING:

2 c. powdered sugar
2 tbsp. shortening
Milk to make thick spreading consistency
1 tsp. vanilla

Soften yeast in 1/2 cup warm water for about 5 minutes. Combine lukewarm milk with butter (hot enough to melt butter), sugar, salt in large mixing bowl. When cool, add yeast mixture and eggs. Add about half of the flour, mix well, add remaining flour and mix in well. If sticky add a little more flour so that the dough does not stick to hands. Grease bowl and top of dough. Cover and let rise in warm place until double in bulk, about 1 hour. Punch down turning bowl as you punch it. Turn out on floured board or pastry sheet.

Roll in rectangle about 12 x 28 inches. Spread with soft butter, sprinkle with 3/4 cup sugar and cinnamon. Add the raisins, if desired. Roll like jelly roll. Slice about 1 inch thick and place on cookie sheet or 9 x 13 inch cake pan.

Can sprinkle brown sugar and pecans in the bottom of the pan and after letting set for a few minutes turn out and rolls will be frosted.